Tuscan Brown & Wild Rice Salad

Name: Tuscan Brown & Wild Rice Salad Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 8
Ingredients: 2-3/4 cups water; 1-1/4 cups wild and brown rice blend uncooked; 1/2 tsp. salt; 225 grams fresh asparagus spears trimmed blanched and cut into 1-inch lengths; 150 grams chopped red peppers; 50 grams sliced kalamata olives; 1 cup minced Italian parsley; 1 tablespoons lemon zest; 1/2 cup Rene�s Mediterranean Greek Vinaigrette

Minutes to Prepare: 10
Minutes to Cook: 90

Number of Servings: 8

Ingredients

2-3/4 cups water1-1/4 cups wild and brown rice blend, uncooked1/2 tsp. salt225 grams fresh asparagus spears, trimmed, blanched and cut into 1-inch lengths150 grams chopped red peppers50 grams sliced kalamata olives1 cup minced Italian parsley1 tablespoons lemon zest1/2 cup Rene�s Mediterranean Greek Vinaigrette

Directions

1. Bring combined water, rice and salt to boil in medium saucepan, stirring occasionally; cover. Simmer on medium-low heat 40 min. (Do not remove lid or stir during cook time.) Remove from heat; fluff with fork. Cool.

2. Transfer rice to large bowl. Add remaining ingredients; mix lightly.

KITCHEN TIP: Substitute
Substitute blanched fresh green beans, peas or small broccoli florets for the asparagus.

Serving Size: Makes 8 (3/4 cup) servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TRILLIUM1204.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 155.3
Total Fat: 5.7 g
Cholesterol: 0.0 mg
Sodium: 341.1 mg
Total Carbs: 26.4 g
Dietary Fiber: 3.2 g
Protein: 3.5 g

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